Granny's Garden Vegetable Soup
My granny made the best vegetable soup around. I've never tasted any better. I get pretty close with my recipe. You may be tempted to leave the okra out, but it makes this recipe sing.
sliced 1/4 inch thick rounds
peeled and crushed
corn (1 cup)
cut off the cob
In a large stockpot, heat olive oil over medium heat. Add celery, onions, and garlic and heat for about 1 minute, stirring constantly.
Add okra, tomatoes, beans, corn, basil, thyme, hot sauce, salt, and pepper to the pot. Squeeze the lemon over soup. Add enough water to just cover the soup.
Bring mixture to a boil, and then reduce to simmer. Cover and let simmer for 1 hour.
Serve immediately with jalapeño cornbread (page 56 of
) or use pressure canner method of canning to can this recipe.
Courtesy of Stacy Lyn Harris